Venue Hire

Delicate bites served on arrival

Blini topped with Morecambe Bay prawns and a light lemon cream

Mini Yorkshire puddings filled with thinly sliced blackgate beef and a touch of horseradish

Quails’ eggs on bruschetta crisps with fresh watercress and a mild mustard dressing

Smoked salmon croque monsuir with chive crème fraiche

Warm Lancashire cheese puffs drizzled with heather honey

Crostini of grilled goats cheese and pickled beetroot

Warm wild mushroom tartlets with Parmesan crisps

Foccacia croutes with smooth chicken liver pâté and apple and chilli jam

Elegant plated courses to begin the wedding breakfast

Loch fyne oak smoked salmon served with pickled fennel, capers, and rye bread and horseradish dressing

Tuscan chicken liver pâté with spiced bramley apple compote and toasted fruit bread

Pork and duck terrine studded with pistachios, set with cider, and served with berry chutney

Smooth carrot and coriander soup finished with crème fraiche

Twice-baked Lancashire cheese soufflé on a bed of wilted spinach

Crispy fried king prawns with preserved lemon aioli

Warm salad of roasted peaches, Brie, and walnuts with a tagin dressing and crunchy croutons

Argentinean red prawn cocktail, lobster, gem lettuce with Bloody Mary sauce

Roasted rump of lamb with rosemary, fondant potato, peas, broad beans, asparagus tips, fresh mint

Slow-roasted rib of aged Blackgate beef with Yorkshire pudding, duck fat chips, roasted carrots and parsnips, red wine jus

Pan roasted cornfed chicken supreme creamed leeks and pancetta, dauphinoise potato

Pan-seared duck breast with dauphinoise potato, Amerene cherry sauce, pumpkin purée, tender stem broccoli

Pan-fried sea bass fillets with coastal samphire and herb butter, saffron potato cake,

Slow braised pork belly glazed in tonkatsu with hispi cabbage, straw fries

Roasted butternut squash with braised pearl barley, chestnuts, roasted shallot and melted Lancashire cheese

Grilled scottish salmon fillet, garlic mash, Prosecco and chive cream sauce, herb oil

Indulgent sweets to conclude the meal, served with tea and coffee and petit fours

Vanilla crème brûlée with a crisp caramel topping and shortbread biscuits

Dark chocolate tart with a buttery pastry served with raspberry cremeux

Warm sticky toffee pudding with rich toffee sauce and clotted cream ice cream

Tangy lemon posset layered with blueberries and a ginger snap base

Baked bramley apple tart filled with sultanas and cinnamon, served with vanilla custard

Eton mess of crushed meringue, whipped cream, and fresh strawberries

Elderflower panna cotta with softly poached pears

Bakewell tart served with rich vanilla custard.